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On Cooking Update Plus MyCulinaryLab with Pearson eText -- Access Card Package,9780133829174
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On Cooking Update Plus MyCulinaryLab with Pearson eText -- Access Card Package

by ; ;
Edition:
5th
ISBN13:

9780133829174

ISBN10:
0133829170
Format:
Package
Pub. Date:
7/31/2014
Publisher(s):
Prentice Hall
List Price: $177.87

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This is the 5th edition with a publication date of 7/31/2014.
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  • The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any CDs, lab manuals, study guides, etc.

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Summary

For nearly two decades, On Cooking: A Textbook of Culinary Fundamentals has instructed thousands of aspiring chefs in the culinary arts. The Fifth Edition Update continues its proven approach to teaching both the principles and practices of culinary fundamentals while guiding you toward a successful career in the culinary arts.

 

Teaching and Learning Experience:

 

The text’s time-tested approach is further enhanced with MyCulinaryLab, a dynamic online learning tool that helps you succeed in the classroom.

  • MyCulinaryLab enables you to study and master content online–in your own time and at your own pace
  • Builds a strong foundation based on sound fundamental techniques that focus on six areas essential to a well-rounded culinary professional—Professionalism, Preparation, Cooking, Garde Manger, Baking, and Presentation
  • A wealth of chapter features helps you learn, practice, and retain concepts

0133829170 / 9780133829174 On Cooking Update Plus MyCulinaryLab with Pearson eText -- Access Card Package

Package consists of:   

0133458555 / 9780133458558 On Cooking Update

0133780163 / 9780133780161 MyCulinaryLab with Pearson eText -- Access Card -- for On Cooking Update

 

 

 

 

Table of Contents

Part 1: PROFESSIONALISM

  1. Professionalism
  2. Food Safety and Sanitation
  3. Menus and Recipes

Part 2: PREPARATION

  1. Tools and Equipment
  2. Knife Skills
  3. Flavors + Flavorings
  4. Dairy Products
  5. Mise en Place

Part 3: COOKING

  1. Principles of Cooking
  2. Stocks and Sauces
  3. Soups
  4. Principles of Meat Cookery
  5. Beef
  6. Veal
  7. Lamb
  8. Pork
  9. Poultry
  10. Game
  11. Fish + Shellfish
  12. Eggs + Breakfast
  13. Vegetables
  14. Potatoes, Grains and Pasta
  15. Healthy Cooking

Part 4: GARDE MANGER

  1. Salads and Salad Dressings
  2. Fruits
  3. Sandwiches
  4. Charcuterie
  5. Hors d’Oeuvre and Canapés

Part 5: BAKING

  1. Principles of the Bakeshop
  2. Quick Breads
  3. Yeast Breads
  4. Pies, Pastries and Cookies
  5. Cakes and Frostings
  6. Custards, Creams, Frozen Desserts + Sauces

Part 6: PRESENTATION

  1. Plate Presentation
  2. Buffet Presentation

AP 1: Professional Organizations

AP 2: Measurement and Conversion Charts

AP 3: Fresh Produce Availability Chart

AP 4: Bibliography and Recommended Reading

Glossary

Index



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